Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced into thick rounds
  • 1.5 lbs red potatoes, cut into 1-inch chunks
  • 2 stalks celery, sliced
  • 3 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 1 large bay leaf
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef cubes dry with paper towels. Toss them in a bowl with salt, pepper, and flour until lightly coated. Note: Dry meat sears better and doesn't steam
  2. Heat oil in a skillet over medium high heat. Sear the beef in batches until a deep brown crust forms on all sides (about 3-4 mins per side). Transfer the beef to the slow cooker.
  3. Pour a splash of beef broth into the hot skillet. Scrape up all the brown bits from the bottom of the pan. Pour this liquid gold over the beef in the slow cooker.
  4. Add the diced onion, minced garlic, carrots, celery, and potatoes to the slow cooker.
  5. Stir in the remaining beef broth, Worcestershire sauce, and tomato paste. Tuck the thyme sprigs and bay leaf into the liquid.
  6. Cover and cook on Low for 7-8 hours or High for 4 hours until the beef yields effortlessly to a fork.
  7. About 30 minutes before serving, whisk together cornstarch and cold water in a small bowl.
  8. Stir the slurry into the stew. Continue cooking on high for 30 mins until the sauce thickens and looks glossy.
  9. Remove the bay leaf and thyme sprigs before serving.